My Pork Picadillo Recipe

Pork Picadillo

The Philippine, picadillo according to an article in wikipedia "is a soupy dish traditionally made with ground beef and either potatoes or chayote. There are also drier versions of the dish. It is also called giniling, Filipino for ground meat. What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish."

For this article of mine, I will be writing about my own version of picadillo as I have learned from my mentor. (my foster mother, who else?)



Ingredients:

Fig. 1. Ingredients

1. Ground pork
2. Two pieces potato, squared into small pieces
3. One piece carrot, squared into small pieces
4. One piece tomato, chopped
5. Two cloves of garlic, chopped / minced
6. One piece Onion, chopped
7. Seasoning of your own choice (salt, soy sauce, etc)
8. Cooking oil of your own choice

Procedures:

1. Heat the wok or frying pan with oil.
2. Saute the onions, garlic and  tomato respectively.
3. Add the Ground pork, cook until the pork turns golden brown
4. Add the potato and carrot.
5. Add tomato sauce.
6. Add some water and allow to boil until both carrot and potato are cooked.
7. Season to taste.
8. Serve hot with white / fried rice

Happy Eating!